Cookshack Spice rubs ? bout buying them

I say to make your own signature rub. Start by making it in small batches and try different rubs on chicken and ribs and do taste tests on your friends and family. I started out by cooking chicken legs and ribs. I used different rubs and put the chicken on different shelves so I could tell the samples apart. You could also put a toothpick in one rub so you know what you did. You will get some Cookshack rub with your unit so give it a try. Cookshack was to spicey for my family but you can cut it with sugar. Remember to write everything down or you will forget what you did. You can also experiment with your sauce. I've had my unit about 3 yaers now and I'm still experimenting with my ribs and sauce.

I have used all of the Cookshack rubs. As a matter of fact, I have 5 lbs each of the Brisket, Rib and Chicken rubs. I buy a lot of spices from Costco. I used to make my own rub. But we really like the Cookshack rubs and sauces and quite frankly I can't make my own rubs for what I pay for the Cookshack rubs.

Just my 2 cents.

You can make your own and and also buy.You may want to try some commercial rubs to get an idea of how they taste "raw".Then experiment with your own or adding your own things to commercial blends.There are plenty of recipes on line and in bbq and grilling cook books.
If Cookshacks rubs are too spicy you may like Head Country rub seasoning and sauces.I don't know if you can find in your local grocery or at a bbq store.tTey have a web site.Their company is located near the Cookshack operation in Ponca City.
And their General Mgr takes part in the Cookshack classes. You will enjoy your smoker.. Kathy

I buy the Cookshack rubs in 5 lb size.

It is hard to make rubs,as cheap as you can buy them.

Seems like the more folks cook,the less likely they are to make their own rubs and sauces.

The CS brisket rub is a top product and used on the comp circuit.

The Chicken is excellent and has no sugar.

Sometimes chicken is cooked at higher temps,and sugar will scorch.

Cookshack mild bbq sauce is one of the most used sauces on the cook circuit.

The shipping charge is what hurts the most. I know we all must pay for fuel, but it causes me to make my own. 13 gal. reg. unleaded cost me $38 today. OUCH. I know some areas are even higher.

The shipping is one good reason I use Head Country rub and sauce.It is in the grocery stores here. I think that several BBQ stores also carry it but I don't go to those places as often as the grocery store.

Personally, I think the Head Country Hickory sauce is the BEST.

And, I cannot find anything better than the Cookshack rubs. Remember, CS rubs have no MSG which is a problem additive for some of my buddies.

I like the Cookshack rubs, and I've also had good luck with Texas BBQ rub.

http://texasbbqrub.com/index.html

I just wish Cabela's carried the brisket rub--they carry the other CS rubs and sauces.

But the reason I make my own rubs isn't money, it's because that's one element I like to tweak.

I really think the flavors that people like vary so much, there is no one right answer.

I like everyone on here have tried so many different rubs looking for the best. I've found one that I like, and I am not a fan of the CS rubs, but i do have some of the bricket rub coming to try it. But I do like the mild bbq suace alot, and so has everyone that has tried it. I have 6 gallons of it coming.

If you have the time and the money to work up your own rub, go for it.

The biggest advantage, to me, about making your own rubs is being able to control what chilis go into it. Kinda/sorta commercially they're pretty similar...even the Q-gods recipes seem to run similar. But, you start experimenting with grinding your own chilis: New Mexico, Ancho, Negro, etc., and you've got some real flavor differences.

I've been having great luck with Mike Mills' "Magic Dust" adjusted with my chili pepper preferences. Been serving fresh pineapple with the rub as a 'dipper'....mmmmmm, whoda thunk??